Corn and Black Bean Salad

5 from 6 votes

This festive salad packs a colorful rainbow of vegetables including corn, peppers, onions, cilantro, and dressed with a tangy, fresh dressing that takes 2 minutes to make. An easy salad that’s the perfect side dish or dip for any meal!

Prep Time15

Total Time15

Course: Appetizer, Side Dish

Cuisine: side dish, vegetarian

Servings: servings

Calories: 194kcal

Author: Rachel

Ingredients

Salad ingredients

⅓ cup Green Peppers, Diced
⅓ cup Red Pepper, Diced
¼ cup red onion, diced
2 ½ cups Whole Corn I prefer frozen, but canned is fine
⅔ cup Garbanzo Beans drained and rinsed
¼ cup Black Olives sliced
1 ⅓ cup Black Beans drained and rinsed
3 tablespoon Fresh Cilantro finely chopped

Dressing ingredients

3 tablespoon Olive oil
¼ cup Red Wine Vinegar
¼ teaspoon Garlic Powder
dash Black Pepper to taste
1 teaspoon Salt
½ teaspoon Granulated Sugar
⅛ teaspoon Cayenne Pepper
¼ teaspoon Cumin

Instructions

In a large bowl, add all the salad ingredients.
In a separate smaller bowl, add all of the dressing ingredients and whisk together.
Add dressing to the salad and toss until evenly distributed.
For best results, chill in the refrigerator for at least an hour to let the flavors mix. Serve as a side dish or as a dip with tortilla chips.

Notes

Serve: The beauty of this salad is that it is a vibrant side dish for quick weeknight meals or potlucks and BBQs. I find myself digging in as a healthy late night snack with crackers or “Scoops” tortilla chips.

Storage: The salad with dressing on it will be good in a sealed container for up to 3-4 days. Stir well before serving.

Make Ahead Tips: The best thing about this recipe is that you can easily make them the day before.

Nutrition